INGREDIENTS:
1 (15 1/2 oz.) can salmon
2 tbsp. minced shallots or onion
2 tbsp. olive oil
Heavy cream
1 tsp. Dijon mustard
1/8 tsp. tarragon, crushed
8 oz. lg. pasta twists, cooked and drained
4 c. lightly packed sliced fresh spinach or 1 (10 oz.) pkg. frozen chopped
spinach, thawed and squeezed dry
Grated Parmesan cheese
Salt and pepper
DIRECTIONS:
Drain salmon, reserving liquid. Break into large chunks. In large skillet, saute shallots in olive oil until tender. Add cream to reserved salmon liquid to equal 1 cup. Add to skillet with mustard and tarragon; cook over medium heat for 2 minutes or until slightly thickened.
Add pasta, spinach and 1/4 cup Parmesan cheese; toss gently. Stir in salmon. Season with salt and pepper to taste; heat thoroughly. Serve with additional Parmesan cheese if desired. Makes 6 servings.
Sour cream can be added for more moisture.
Filed under: Homemade Pasta Recipes |
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